German chocolate cake

1. 1. Preheat oven to 350 degrees. Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease parchment paper.

2. 2. Microwave chocolate baking bars and 1/2 cup water in a medium microwave-safe bowl at HIGH for 1 to
1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through.

3. 3. Combine flour and next 2 ingredients in a medium bowl.

4. 4. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

5. 5. Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.

6. 6. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Remove from oven, and gently runs knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about an hour). Spread Coconut-Pecan Frosting between layers and on top and sides of cake.

7. FROSTING

8. 1. Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8-10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).

9. 2. Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-qt. saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes light caramel color, is bubbling, and reaches a pudding-like thickness.

10. 3. Remove pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.